Wednesday, August 13, 2008

Lentils

Some spicy lentils I made for recent my Yosemite trip. The spice blend is the same as I was using for my soups etc. It's a blend of mustard, fenugreek, pepper, cardamon, coriander, cumin, cloves, and allspice. I prepared the lentils in a light tomato sauce with some carrots, onions, ginger and garlic, and dried it on parchment paper in my standard way.

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the spices

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components of the sauce

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I used a yellow onion for this batch

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This is the sauce before I add the spices or lentils

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I spice the sauce

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Adding in the black beluga lentils

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Thicken the sauce and then spread on parchment paper to dry

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Ready to be weighed into single servings and taken on the trail

Cheers,

Wednesday, August 6, 2008

Seaweed Soup

A simple soup of pasta and seaweed that I took with me on my tour of the Tuolumne canyon region in Yosemite NP.

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I start with a bunch of spices, most of which are going to be used in my lentils.
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I toast the spices on the stove top, and then grind to a power with two red chilies.
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I prepared and dried some fresh vegetables for soups
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Sea Palm and Israeli couscous are prepared in broth of seven seaweeds and dried vegetables, a pinch of the spice blend, and saffron.

Cheers,